Urban Herbs

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Filtering by Tag: rosewater

Cardamom Rosewater Iced Tea

From: Food & Wine Magazine
Serves: 8

½ C    Green cardamom pods
12       Black tea bags
½ C    Honey

¾ C    Heavy cream
8        Drops rosewater

In a small skillet, toast the cardamom pods over moderate heat, stirring until very fragrant and deep golden, about 5 minutes. Transfer to a heatproof bowl. Add the tea bags and 8 cups of hot water, let steep for 15 minutes. Strain the tea into a bowl and stir in the honey. Cover and refrigerate until cold.

Pour the tea into 8 ice-filled glasses. Top each serving with 1½ Tbsp of heavy cream and 1 drop of rosewater.